U.S. patent application number 11/577078 was filed with the patent office on 2010-07-15 for flexible pad for preparing a beverage.
Invention is credited to Phil Brown, Adam Fennel, James Ferguson, Anilkumar Gaonkar, Heather Hudson, ray Laudano, John MacMahon, Mark Norton, Satwinder Panesar, Lee Rowan, Rodett Susan, Audrey Trouillot, Bary Zeller.
Application Number | 20100178391 11/577078 |
Document ID | / |
Family ID | 33485061 |
Filed Date | 2010-07-15 |
United States Patent
Application |
20100178391 |
Kind Code |
A1 |
MacMahon; John ; et
al. |
July 15, 2010 |
FLEXIBLE PAD FOR PREPARING A BEVERAGE
Abstract
The present invention provides a flexible pad for preparing a
beverage comprising: a filter bag defining a storage volume; the
storage volume containing a water-soluble composition or a
combination or mixture of water-soluble compositions for forming a
beverage; wherein the storage volume further contains one or more
absorbent elements.
Inventors: |
MacMahon; John; (Oxon,
GB) ; Norton; Mark; (Oxon, GB) ; Brown;
Phil; (Oxon, GB) ; Susan; Rodett; (Glenview,
IL) ; Trouillot; Audrey; (Oxon, GB) ; Laudano;
ray; (Glenview, IL) ; Fennel; Adam; (Oxon,
GB) ; Panesar; Satwinder; (Oxon, GB) ; Rowan;
Lee; (Oxon, GB) ; Ferguson; James; (Oxon,
GB) ; Hudson; Heather; (Glenview, IL) ;
Gaonkar; Anilkumar; (Buffalo Grove, IL) ; Zeller;
Bary; (Glenview, IL) |
Correspondence
Address: |
FITCH EVEN TABIN & FLANNERY
120 SOUTH LASALLE STREET, SUITE 1600
CHICAGO
IL
60603-3406
US
|
Family ID: |
33485061 |
Appl. No.: |
11/577078 |
Filed: |
October 24, 2005 |
PCT Filed: |
October 24, 2005 |
PCT NO: |
PCT/GB2005/004108 |
371 Date: |
September 1, 2009 |
Current U.S.
Class: |
426/78 ;
426/431 |
Current CPC
Class: |
B65D 85/8046
20130101 |
Class at
Publication: |
426/78 ;
426/431 |
International
Class: |
B65B 29/02 20060101
B65B029/02; A23F 5/26 20060101 A23F005/26 |
Foreign Application Data
Date |
Code |
Application Number |
Oct 22, 2004 |
GB |
0423533.9 |
Claims
1. A flexible pad for preparing a beverage comprising: a filter bag
defining a storage volume; the storage volume containing a
water-soluble composition or a combination or mixture of
water-soluble compositions for forming a beverage; wherein the
storage volume further contains one or more absorbent elements.
2. A flexible pad as claimed in claim 1 wherein the one or more
absorbent elements contact, in use, the filter bag.
3. A flexible pad as claimed in claim 1 or claim 2 wherein the
filter bag comprises an upper sheet and a lower sheet of filter
material.
4. A flexible pad as claimed in claim 3 wherein the upper sheet and
lower sheet are initially separate and are then sealed around a
periphery to form the filter bag.
5. A flexible pad as claimed in claim 3 wherein the upper sheet and
lower sheet are formed from a single piece of filter material which
is folded and sealed to form the filter bag.
6. A flexible pad as claimed in claim 1 or claim 2 wherein the
filter bag is formed from a spongiform material.
7. A flexible pad as claimed in claim 6 wherein the spongiform
material is compressed or expanded sponge.
8. A flexible pad as claimed in any preceding claim wherein, before
exposure to liquid, the one or more absorbent elements take the
form of, or are compressed into the form of, a sheet or sheets.
9. A flexible pad as claimed in claim 8 wherein the sheet or sheets
of absorbent material comprise on or more apertures.
10. A flexible pad as claimed in claim 8 or claim 9 wherein, before
exposure to liquid, the sheet or sheets have a thickness of between
0.1 and 5 mm.
11. A flexible pad as claimed in claim 10 wherein, on exposure to
liquid, the sheet or sheets are expandable so as to have a
thickness of between 5 and 25 mm.
12. A flexible pad as claimed in claim 11 wherein the expansion in
thickness of the material is between 100 and 1000%.
13. A flexible pad as claimed in any of claims 1 to 7 wherein,
before exposure to liquid, the one or more absorbent elements take
the form of a porous mass or masses.
14. A flexible pad as claimed in any preceding claim wherein, in
use, the one or more absorbent elements act as a support means for
spacing apart an upper and a lower sheet of the filter bag.
15. A flexible pad as claimed in any preceding claim wherein the
one or more absorbent elements are disc shaped.
16. A flexible pad as claimed in any preceding claim wherein the
one or more absorbent elements are located at or near a periphery
of the filter bag.
17. A flexible pad as claimed in any preceding claim wherein the
one or more absorbent elements are ring shaped.
18. A flexible pad as claimed in any preceding claim wherein, when
expanded, an upper surface and a lower surface of the one or more
absorbent elements are substantially parallel to one another.
19. A flexible pad as claimed in any preceding claim wherein, when
expanded, one or more of an upper surface and a lower surface of
the one or more absorbent elements are convexly or concavely
shaped.
20. A flexible pad as claimed in any preceding claim wherein, when
expanded, one or more of an upper surface and a lower surface of
the one or more absorbent elements are convoluted.
21. A flexible pad as claimed in any preceding claim wherein, in
use, the one or more absorbent elements act as an absorbent means
for retaining excess moisture.
22. A flexible pad as claimed in any preceding claim containing a
single absorbent element.
23. A flexible pad as claimed in claim 22 wherein the filter bag is
circular with a diameter of between 30 and 110 mm.
24. A flexible pad as claimed in claim 23 wherein the filter bag
has a diameter of substantially 69 mm and the absorbent element has
a diameter of substantially 55 mm.
25. A flexible pad as claimed in any preceding claim wherein the
one or more absorbent elements are separated from the water-soluble
composition by means of a layer of filtering material which is
non-transmissive to the water-soluble composition in dry form.
26. A flexible pad as claimed in claim 25 wherein the layer of
filtering material is bonded to one or more surfaces of the one or
more absorbent elements.
27. A flexible pad as claimed in any preceding claim wherein one or
more external surfaces of the one or more absorbent elements are
provided with barrier means preventing passage of liquid
therethrough.
28. A flexible pad as claimed in claim 27 wherein the barrier means
is provided on a lowermost surface of the one or more absorbent
elements.
29. A flexible pad as claimed in claim 27 or claim 28 wherein the
barrier means comprises an impermeable skin bonded to, or formed
integrally with, the one or more absorbent elements.
30. A flexible pad as claimed in any preceding claim wherein the
one or more absorbent elements are spongiform.
31. A flexible pad as claimed in claim 30 wherein the one or more
spongiform elements are formed from compressed cellulose
sponge.
32. A flexible pad as claimed in any of claims 1 to 29 wherein the
one or more absorbent elements is made of an hydrogel, starch or a
mixture of one or more of spongiform, hydrogel and starch
materials.
33. A flexible pad as claimed in any preceding claim wherein the
water-soluble composition is agglomerated.
34. A flexible pad as claimed in claim 33 wherein the agglomerated
water-soluble composition is produced by contacting the
water-soluble composition with steam, water, or aqueous solution or
dispersion to effect agglomeration, and optionally, either
simultaneously or subsequently drying the agglomerated
composition.
35. A flexible pad as claimed in any preceding claim wherein the
water-soluble composition is a milk powder or creamer powder.
36. A flexible pad as claimed in claim 35 wherein the milk powder
or creamer powder is a dairy or non-dairy spray-dried coffee
creamer or coffee whitener.
37. A flexible pad as claimed in claim 35 wherein a fat component
of the milk powder or creamer powder has a melting point of 10 to
40 degrees Celsius.
38. A flexible pad as claimed in any of claims 35 to 37 wherein the
creamer powder comprises one or more of vegetable fat, milk
proteins, emulsifiers, stabilisers, foaming agents, milk fat, soy
proteins, modified starches, carriers, fillers, sweeteners,
flavours, colours, nutrients, preservatives and flow agents.
39. A flexible pad for preparing a beverage comprising a filter bag
formed from a spongiform material, the filter bag containing a
water-soluble composition, or a combination or mixture of
water-soluble compositions for forming a beverage.
40. A flexible pad as claimed in claim 39 wherein the filter bag
comprises a void space defining a storage volume containing the
water-soluble composition.
41. A flexible pad as claimed in claim 39 wherein the water-soluble
composition is held prior to dispensation, within pores of the
spongiform material.
42. A flexible pad as claimed in any of claims 39 to 41 wherein the
spongiform material has a pore size of 1 to 100 microns.
43. A beverage brewing kit comprising a first flexible pad as
claimed in any preceding claim in combination with a second
flexible pad containing one or more beverage ingredients suitable
for brewing.
44. A beverage brewing kit as claimed in claim 43 wherein the
second flexible pad contains roast and ground coffee.
45. A beverage brewing kit as claimed in claim 43 or claim 44
wherein the first and second pads are joined prior to use.
46. A method of dispensing a beverage using a flexible pad as
claimed in any of claims 1 to 42 comprising the step of passing
water downwardly through the flexible pad such that beverage
initially exits the flexible pad through a lowermost surface
thereof.
47. A method of dispensing a beverage using a flexible pad as
claimed in any of claims 1 to 42 comprising the step of passing
water upwardly through the flexible pad such that beverage
initially exits the flexible pad through an uppermost surface
thereof.
48. A method of dispensing a beverage using a flexible pad as
claimed in any of claims 1 to 42 comprising the step of orientating
the flexible pad in a non-horizontal orientation and passing water
in a vertical or non-vertical direction through the flexible
pad.
49. A method of dispensing a beverage using a flexible pad as
claimed in any of claims 1 to 42 wherein flow of water through the
pad may be substantially parallel to a major axis of the pad or
substantially cross-ways to a major axis of the pad or in a
direction part-way between parallel flow and cross flow.
50. A method of dispensing a beverage using a flexible pad as
claimed in any of claims 1 to 42 comprising the step of passing
water through the flexible pad at a temperature greater than 70
degrees Celsius.
51. A method of dispensing a beverage using a flexible pad as
claimed in any of claims 1 to 42 comprising the step of passing
water through the flexible pad as a discontinuous flow.
52. A method of dispensing a beverage as claimed in claim 51
wherein the discontinuous flow of water is a pulsed flow.
Description
[0001] The present invention relates to improvements in flexible
pads for preparing beverages which contain a water soluble
substance. The water soluble substance may be a powdered ingredient
for making a beverage such as coffee, tea or soup, fruit juice and
desserts. The invention finds particular advantage where the water
soluble substance is a milk powder or creamer powder. The pads are
also known as pods, cartridges, capsules, pouches and bags.
[0002] An example of a known pad is shown in FIGS. 1 and 2. The pad
10 is simple in construction and comprises a circular upper sheet
11 and a circular lower sheet 12 of filter material which are
bonded together around a peripheral seam 15 to define and seal a
storage volume 13 in which the water soluble substance 14 is
contained. In use, the pad 10 is placed in a beverage preparation
machine such as a coffee brewer and heated water is passed through
the pad 10. The heated water flows through the upper sheet 11 and
lower sheet 12 of filter material and in so doing contacts and
dissolves the water soluble substance 14 contained in the storage
volume 13 to form the beverage. The beverage then passes through
the lower sheet 12 of the filter material and is dispensed into a
suitable receptacle. The water soluble substance may be used to
form the whole or part of a beverage. Where the water soluble
substance is a milk powder or creamer powder, the pad may be used
to form a milk- or creamer-based beverage or to form a milk- or
creamer-based portion of an alternative beverage such as
coffee.
[0003] Pads with creamer powders or milk based products may be used
in dispensing cappuccino-style beverages. Such pads may be used in
the beverage preparation machine on their own to dispense a milky,
creamy or frothy beverage portion onto an already dispensed
beverage, such as coffee. Alternatively, the pad containing the
creamer powder or milk-based substance may be used in the beverage
preparation machine in combination with a pad containing a
substance for producing another beverage portion. For example, two
pads may be used at the same time in the machine, one pad
containing a creamer powder and one pad containing roast and ground
coffee as taught in EP0756844. In this way, a complete beverage may
be dispensed in one operation cycle of the beverage preparation
machine.
[0004] The pads described above are similar to well known tea bags
which are used for infusing hot water with tea leaves. However,
there are a number of particular problems in using such flexible
pads in beverage preparation machines where the pads contain a
water soluble product such as a milk powder or creamer powder as
opposed to a product which is infused in water but is not itself
dissolved, such as roast and ground coffee or tea leaves. One
disadvantage is that as the water soluble substance 14 is dissolved
by the water passing through the pad, the pad tends to collapse in
on itself bringing the upper sheet 11 and lower sheet 12 of filter
material into contact with one another. In addition, because the
dissolution of the water soluble substance 14 is not necessarily
uniform throughout the storage volume of the pad 10 during use this
can lead to portions of the filter material collapsing before the
whole or a substantially part of the water soluble substance 14 has
been dissolved. Where the upper sheet 11 and the lower sheet 12 of
filter material contact one another, there is formed a low
resistance flow path for the heated water. As a result, as soon as
the pad 10 starts to collapse, the heated water has a tendency to
flow through the portions of the pad 10 where the upper sheet 11
and lower sheet 12 are in contact rather than flowing more
uniformly through the entire storage volume of the pad 10. This
problem is exacerbated where the pad is used in a beverage
preparation machine together with another pad containing another
beverage portion as described above. It is preferred in such
one-step dispensing of a beverage that the pad containing the
infusible substance such as roast and ground coffee is placed on
top of the pad containing the water soluble product so as to ensure
proper extraction of the infusible substance as taught in
EP0756844. However, the additional weight of the pad containing the
infusible substance increases the likelihood that the pad
containing the water soluble substance will collapse during the
dispense cycle. For these reasons, use of pads such as those shown
in FIGS. 1 and 2 can lead to substantial portions of the water
soluble substance 14 being left within the pad 10 after the
beverage preparation machine has completed its dispense cycle.
Experiments show that for commonly used creamer powders as much as
40 to 60% of the creamer powder remains in the pad at the end of
the dispense cycle. (The actual amount left depends to some extent
on the dissolution properties of the creamer powder. Typically, the
rate of flow of water is such that the beverage is prepared in
under one minute. It is known with some compositions to include
filler agents. This may result in poorer dissolution of the
composition and an increased amount remaining in the pad after use.
In contrast, the dissolution properties can be improved by use of
agents such as surfactants. However, use of such agents has been
found to result in only limited reduction in the amount of the
substance left in the pad after use). This disadvantage of this
simple pad arrangement is that it can lead to a beverage or
beverage portion being dispensed which is weaker than intended and
also leads to wastage of the water soluble substance 14. Weak
beverages can also be dispended where the ingredients or part of
the ingredients are by-passed by part of the water flow during
dispensation.
[0005] Attempts have been made to overcome this problem by
providing a form-retaining stiffening body within the interior of
the storage volume 13. EP1398279 discloses use of a form-providing
stiffening body comprising a grid structure that itself comprises a
compartmenting wall configuration that spans between the upper and
lower sheets of the flexible pad. Whilst the form-providing
stiffening body prevents collapse of the pad and contact of the
upper sheet and lower sheet of filter material, the structure
described is complex and increases the cost and complexity of
manufacture compared to the simpler pad as shown in FIGS. 1 and 2.
In addition, the compartmenting wall configuration of the pad
necessitates more careful filling of the storage volume with the
water soluble substance to ensure consistent filling of the
compartments.
[0006] Another disadvantage with the simple flexible pads of FIGS.
1 and 2 and the pad of EP1398279 is that, after use, the pad is
left in a very wet state which is unpleasant for a user to handle
when removing the pad manually from the beverage preparation
machine. This can lead to dripping and soiling of the machine and
surroundings as the pad is transported to a waste receptacle.
[0007] A further disadvantage of the known pads and the pads of
EP1398279 is that, because substantial quantities of the water
soluble substance can typically be left within the pad even at the
end of a dispense cycle, the pad-holding section of the beverage
preparation machine is left in a soiled state which is contaminated
with beverage. As a result, the machine must be cleaned before a
next beverage can be hygienically dispensed. The cleaning either
involves manually disassembling the beverage preparation machine
and washing the parts or by running another dispense cycle with no
pad within the pad holding section so as to flush the beverage
preparation machine. Both of these methods involves extra time and
inconvenience to the user.
[0008] It is an object of the present invention to provide a pad
which helps to alleviate these disadvantages.
[0009] Accordingly, the present invention provides a flexible pad
for preparing a beverage comprising:
[0010] a filter bag defining a storage volume;
[0011] the storage volume containing a water-soluble composition or
a combination or mixture of water-soluble compositions for forming
a beverage;
[0012] wherein the storage volume further contains one or more
absorbent elements.
[0013] An advantage of the flexible pad of the present invention is
that the one or more absorbent elements provide a structure which
prevents collapse of the filter bag. In addition, the absorbent
elements act as a manifold to disperse water flow and to improve
dissolution. The one or more absorbent elements provide an
inexpensive and straightforward mechanism for improving the
dissolution of the water soluble substance contained in the storage
volume of the flexible pad by ensuring that the pad does not
collapse during the dispense cycle. The provision of one or more
absorbent elements in the storage volume does not greatly
complicate the structure of the pad and leads to minimal additional
complexity in the manufacturing process.
[0014] Typically, the one or more absorbent elements contact, in
use, the filter bag. The physical contact between the one or more
absorbent element and the filter bag acts to prevent collapse of
the filter bag.
[0015] The filter bag is typically formed from an upper sheet and a
lower sheet of filter material. The one or more absorbent elements
help prevent the upper sheet and lower sheet of the filtering
material coming into contact with one another during use and as a
result help to prevent the formation of low resistance
short-circuits for water flow through the pad.
[0016] The upper sheet and lower sheet may be initially separate
and then sealed around a periphery to form the filter bag.
Alternatively, the upper sheet and lower sheet may be formed from a
single piece of filter material which is folded and sealed to form
the filter bag.
[0017] In another embodiment wherein the filter bag is formed from
an absorbent material, such as a spongiform material. The absorbent
filter bag may itself comprise additional absorbent elements or may
instead rely on the absorbent and filtering properties of the
absorbent filter bag for proper filtration of the through-flowing
water.
[0018] In one embodiment, before exposure to liquid, the one or
more absorbent elements take the form of, or are compressed into
the form of, a sheet or sheets. By using a compressed form the
dimensions and volume of the one or more absorbent elements before
dispensing may be minimised. This helps to reduce the overall size
of the pads allowing for smaller packages of pads to be produced.
The sheet or sheets of absorbent material may comprise one or more
apertures. These apertures, on a large scale compared to the pores
of the absorbent material, allow through flow of water in use.
[0019] Before exposure to liquid, the sheet or sheets may have a
thickness of between 0.1 and 5 mm. Preferably, on exposure to
liquid, the sheet or sheets are expandable so as to have a
thickness of between 5 and 35 mm. The expansion in thickness of the
material may be between 100 and 1000%. Preferably, the expansion in
thickness of the material is between 400 and 500%.
[0020] Advantageously during the dispense cycle as the one or more
absorbent elements are contacted by water they expand. The
expansion may be as a result of the physical properties or chemical
properties of the material of the absorbent elements or a
combination of these factors.
[0021] In another embodiment, before exposure to liquid, the one or
more absorbent elements take the form of a porous mass or masses.
In this embodiment the one or more absorbent elements are at all
times in an expanded form.
[0022] A special advantage of the present invention is that the one
or more absorbent elements act as a support means for spacing apart
the upper and the lower sheet of the filter bag. This prevents
collapse of the filter bag both from the affects of the water flow
through the pad and or the weight of any additional pad placed in
use on the flexible pad as described above.
[0023] The one or more absorbent elements may be disc shaped.
[0024] The one or more absorbent elements may be located at or near
a periphery of the filter bag. The one or more absorbent elements
may be ring shaped or have other geometric forms.
[0025] When expanded, an upper surface and a lower surface of the
one or more absorbent elements may be substantially parallel to one
another.
[0026] When expanded, one or more of an upper surface and a lower
surface of the one or more absorbent elements may be convexly or
concavely shaped. Alternatively, when expanded, one or more of an
upper surface and a lower surface of the one or more absorbent
elements may be convoluted. It is believed that shaping the upper
and or lower surface of the one or more absorbent elements aids
water dispersion and dissolution of the water soluble
substance.
[0027] It is advantageous in the present invention that, in use,
the one or more absorbent elements may act as an absorbent means
for retaining excess moisture. The water retaining properties of
the absorbent elements help to retain by capillary or other action
the majority of any excess water that is left within the pad after
the end of the dispense cycle. As a result the user may pick up the
used pad and remove it to a waste receptacle with less soiling or
dripping. In addition, the water absorbency of the absorbent
elements means that less liquid is left in the pad holding section
of the beverage preparation machine. As a consequence, cleaning of
the machine is made easier.
[0028] In one embodiment, the flexible pad contains a single
absorbent element.
[0029] Preferably the ratio by weight of the water soluble
substance to the absorbent material before use is from 20:1 to
2:1.
[0030] The filter bag may be circular with a diameter of between 30
and 110 mm. Preferred diameters for the pad are between 60 and 70
mm, between 30 and 40 mm and between 100 and 110 mm. The diameter
of the pad will depend on the nature of the beverage preparation
machine for use with the pads. The filter bag may be other shapes,
e.g. square, so as to fit a required beverage preparation machine.
The spongiform element may be circular and sized to fit the filter
bag. For example, before exposure to liquid, the diameter may be 10
to 105 mm, preferably, 10 to 65 mm, or 10 to 45 mm depending on the
size of the filter bag.
[0031] In a preferred embodiment, the filter bag may have a
diameter of substantially 69 mm and the spongiform element may have
a diameter of substantially 55 mm.
[0032] In the embodiment where the one or more absorbent elements
are always expanded, the one or more absorbent elements may be
separated from the water-soluble composition by means of a layer of
filtering material which is non-transmissive to the water-soluble
composition in dry form. The presence of the filter paper helps to
prevent the water soluble substance being washed into the interior
of the absorbent elements in expanded form by the through flow of
water before it has had a chance to dissolve. As a result less of
the substance is retained by the absorbent elements at the end of
the dispense cycle.
[0033] The layer of filtering material may be bonded to one or more
surfaces of the one or more absorbent elements. The bonding may be
to all surfaces of the one or more absorbent elements where the
elements are always in an expanded state or only to some surfaces
of the absorbent elements where the elements expand in use so as to
permit said expansion.
[0034] In one embodiment one or more external surfaces of the one
or more absorbent elements may be provided with barrier means
preventing passage of liquid therethrough. In a preferred
embodiment, the barrier means is provided on a lowermost surface of
the one or more absorbent elements. The barrier means may comprise
an impermeable skin bonded to, or formed integrally with, the one
or more absorbent elements. The use of a barrier means can be used
to adjust the flow path of water through the one or more absorbent
elements. In particular, the water can be prevented from passing
directly vertically downwards through the elements by provision of
a less water permeable barrier means on the lowermost surface. This
barrier diverts the water flow sideways which improves the
circulation of water through the whole of the storage volume
resulting in improved dissolution of the water soluble substance.
The impermeable skin may be part of the material of the absorbent
elements which has differing properties or may be a secondary
material which is bonded to the primary material of the absorbent
elements.
[0035] In a preferred embodiment the one or more absorbent elements
are spongiform. The spongiform element or elements may be any
suitable material which possesses the porous and water-retaining
characteristics of a sponge. The one or more spongiform elements
may be formed from compressed cellulose sponge. Examples of
suitable compressed sponge include the compressed cellulose sponge
products F-11, F-12 and F-13 Wet Pack sponges manufactured by 3M.
The compressed sponge exhibits good expansion behaviour in contact
with water and has good water absorbency in the expanded state. The
sponge is stable and is of food grade quality which is suitable for
storing in contact with beverage ingredients. The spongiform
elements or particles may be any suitable material which possesses
the porous and water-retaining characteristics of a sponge. For
example, compressed sponge or natural sponge. Dried seaweed can
form a suitable alternative material.
[0036] In one embodiment the one or more absorbent elements
interact with water in use such as to absorb water only during a
portion of a dispense cycle. For example, the one or more absorbent
elements or particles may interact with water at a predetermined
temperature, pH or a start of a specified chemical reaction.
Preferably, the one or more absorbent elements comprise a soluble
coating which, in use, is dissolvable in water to allow absorption
of water to take place. For example, the soluble coating may
comprise sugar or gelatine.
[0037] Alternatively the one or more absorbent elements may be made
of an hydrogel, starch or a mixture of one or more of spongiform,
hydrogel and starch materials. Further, the one or more absorbent
elements may be formed from foamed plastic.
[0038] Preferably, the water-soluble composition is agglomerated.
The agglomerated water-soluble composition may be produced by
contacting the water-soluble composition with steam, water, or
aqueous solution or dispersion to effect agglomeration, and
optionally, either simultaneously or subsequently drying the
agglomerated composition. In a comparison test, the amount of
powder residue left in a standard pad was reduced from 50% to 35%
when using an agglomerated powder rather than a non-agglomerated
powder.
[0039] For the purposes of the present invention, water-soluble
substances or compositions are defined as substances which wholly
or substantially dissolve in the presence of a solvent which will
typically be water. The ingredient composition of the substance
before and after dissolution is substantially the same (excluding
the diluting effect of the solvent). Thus, water-soluble substances
exclude infusible substances such as roast and ground coffee and
leaf tea. With infusible substances the ingredient composition of
the infusion is substantially different to the ingredient
composition of the infusible or extractable precursor since the
infusion only contains certain flavour and/or aromatic qualities of
the infusible substance. Examples of water-soluble substances
according to the present invention include compositions such as
milk powder, creamer powder, instant whitener, instant coffee,
instant tea, instant soup, instant chocolate drink, sugar, instant
fruit juice and instant dessert powders.
[0040] Preferably, the water-soluble composition is a milk powder
or creamer powder. The fat component of the milk powder or creamer
powder may have a melting point of 10 to 40 degrees Celsius.
[0041] The milk powder or creamer powder may be a dairy or
non-dairy spray-dried coffee creamer or coffee whitener.
[0042] The creamer powder may comprise one or more of vegetable
fat, milk proteins, emulsifiers, stabilisers, foaming agents, milk
fat, soy proteins, modified starches, carriers, fillers,
sweeteners, flavours, colours, nutrients, preservatives and flow
agents.
[0043] The present invention also provides a flexible pad for
preparing a beverage comprising a filter bag formed from a
spongiform material, the filter bag containing a water-soluble
composition, or a combination or mixture of water-soluble
compositions for forming a beverage.
[0044] The filter bag may comprise a void space defining a storage
volume containing the water-soluble composition.
[0045] Alternatively, the water-soluble composition may be held
prior to dispensation, within pores of the spongiform material.
[0046] The spongiform material may have a pore size of 1 to 100
microns.
[0047] The present invention also provides a beverage brewing kit
comprising a first flexible pad as described above in combination
with a second flexible pad containing one or more beverage
ingredients suitable for brewing. The second flexible pad may
contain roast and ground coffee. The first and second pads may be
joined prior to use or may be separate.
[0048] The present invention further provides a method of
dispensing a beverage using a flexible pad as described above
comprising the step of passing water downwardly through the
flexible pad such that beverage initially exits the flexible pad
through a lowermost surface thereof.
[0049] Alternatively water may pass upwardly through the flexible
pad such that beverage initially exits the flexible pad through an
uppermost surface thereof.
[0050] Alternatively the flexible pad may be orientated in a
non-horizontal orientation, such as a vertical orientation, and
water passed in a vertical or non-vertical direction through the
flexible pad.
[0051] Flow of water through the pad may be substantially parallel
to a major axis of the pad or substantially cross-ways to a major
axis of the pad or in a direction part-way between parallel flow
and cross flow.
[0052] Preferably water is passed through the flexible pad at a
temperature greater than 70 degrees Celsius.
[0053] Optionally water is passed through the flexible pad as a
discontinuous flow. Optionally, water is in the form of a pulsed
flow.
[0054] A beverage is prepared using the pads of the present
invention by inserting the pads in a beverage preparation machine.
The pads may be used in a variety of beverage preparation machines.
In one example, the beverage preparation machine generally
comprises a housing containing a water heater, a water pump,
optionally an air compressor, a control processor, a user interface
and a head. The head in turn generally comprises a holder for
holding, in use, the pad. The beverage preparation machine is also
provided with a water tank.
[0055] The housing comprises a dispense station where dispensation
of the beverage takes place. The dispense station comprises a
receptacle stand having a hollow interior forming a drip tray.
[0056] The head is located towards the top of the housing above the
receptacle stand. The holder of the head is shaped to receive the
pad of the present invention and to hold the pad in the correct
orientation such that water may be passed through the pad.
Preferably the holder and head are provided with sealing means for
sealing around a periphery of the pad to prevent by-pass flow of
water in use. The head may be designed to direct flow of water
downwardly through the pad so that beverage exits the pad through a
lowermost surface of the pad. Alternatively, the head may be
designed to direct flow of water upwardly through the pad so that
beverage initially exits the pad through an uppermost surface of
the pad before being ultimately directed downwardly to a
receptacle. Of course the pad may be used in an orientation other
than horizontal, for example, in a vertical orientation.
[0057] The user interface is located on the front of the housing
and comprises a start/stop button, and a plurality of status
indicators.
[0058] The start/stop button controls commencement of the operating
cycle and is a manually operated push-button, switch or
similar.
[0059] The water tank is located to the rear of the housing and is
connected in use to a water tank station located at a rear half of
the housing.
[0060] The water pump is operatively connected between the water
tank and the water heater and is controlled by the control
processor.
[0061] The water heater is located in the interior of the housing.
The heater is able to heat water received from the water pump from
a starting temperature of approximately 20.degree. C. to an
operating temperature of around 85.degree. C. in under 1
minute.
[0062] The control processor of the beverage preparation machine
comprises a processing module and a memory. The control processor
is operatively connected to, and controls operation of, the water
heater, water pump, air compressor and user interface.
[0063] Embodiments of the present invention will now be described,
by way of example, with reference to the accompanying drawings in
which:
[0064] FIG. 1 is an upper plan view of a prior art flexible
pad;
[0065] FIG. 2 is a cross-sectional view of the flexible pad of FIG.
1;
[0066] FIG. 3 is a top plan view of a first embodiment of flexible
pad according to the present invention prior to use;
[0067] FIG. 4 is a cross-sectional view of the flexible pad of FIG.
3, again prior to use;
[0068] FIG. 5 is a cross-sectional view of the flexible pad of FIG.
3 after use;
[0069] FIG. 6 is a top plan view of a second embodiment of flexible
pad according to the present invention prior to use;
[0070] FIG. 7 is a cross-sectional view of the flexible pad of FIG.
6, again prior to use;
[0071] FIG. 8 is a cross-sectional view of the flexible pad of FIG.
6 after use;
[0072] FIG. 9 is a cross-sectional view of a third embodiment of
flexible pad according to the present invention, after use; and
[0073] FIG. 10 is a cross-sectional view of a fourth embodiment of
flexible pad according to the present invention, after use.
[0074] FIGS. 3 to 5 illustrate a first embodiment of flexible pad
according to the present invention. As with the prior art pad of
FIGS. 1 and 2, the pad 10 comprises an upper sheet 11 and lower
sheet 12 of filter material which are joined by heat, adhesive or
similar means around a periphery seam 15 to define a storage volume
13. The pad 10 has a diameter of between 30 and 110 mm. Preferred
diameters for the pad are between 60 and 70 mm, between 30 and 40
mm and between 100 and 110 mm. The storage volume 13 contains a
water soluble substance 14 which when dissolved in water will form
a beverage or beverage portion. The invention finds particular
application where the water soluble substance 14 is a milk powder
or creamer powder. Milk powders include dried skimmed milk,
part-skimmed milk, and whole milk, dried milk protein concentrates,
isolates, and fractions, or any combination thereof. Creamer
powders can be manufactured from dairy and/or non-dairy food
ingredients and typically contain emulsified fat, stabilized by
protein or modified starch, dispersed in a carrier that facilitates
drying, especially spray drying. Optional ingredients include
buffers, flavours, colours, fillers, sweeteners, foaming agents,
flow agents, nutrients, preservatives, and the like. Milk powders
and creamer powders are particularly useful as coffee whiteners for
brewed, soluble, and flavoured coffee products, including latte and
cappuccino. In the following description, for example only, the
water soluble substance will be described as a creamer powder
unless the context otherwise requires.
[0075] The creamer powder may for example comprise the following by
weight:
TABLE-US-00001 Hardened vegetable fat 49% Glucose syrup 41% Sodium
Caseinate 4.5% Polyphosphates - K2HPO4 2.0% Na-Polyphosphate 2.5%
Silicon dioxide 0.25% Emulsifier (Sodium stearoyl-2-lactylate)
0.75%
Other compositions may be used which contain fillers such as
lactose and additional stabilisers. Additional emulsifiers may be
added to improve wetting. Advantageously, the creamer may be
provided in an agglomerated form to assist and improve solubility.
Advantageously, the creamer powder may comprise a low melting
temperature fat having a melting temperature of between 10 and 40
degrees Celsius. Some or all of the fat content of the composition
noted above may be substituted for low melting temperature fat. In
one example the composition comprises 24% low melting temperature
fat and 25% fat with a melting temperature of above 40 degrees
Celsius. This results in a reduction of creamer powder residue in
the pad of around 15 to 20%.
[0076] The storage volume 13 also contains an absorbent spongiform
element in the form of a circular disc 20 of compressed sponge
material. The disc has preferred diameters of 100 to 100 mm, 50 to
59 mm and 30 to 40 mm and a thickness of 3 mm. The disc 20 is
formed from cellulose sponge such as that manufactured by 3M. Other
suitable materials for the spongiform element include other food
grade materials with similar physical properties to those of
cellulose sponge in terms of there porosity and or
expandability.
[0077] Prior to use of the flexible pad 10, the pad 10 and its
contents are dry. If necessary, the pad 10 can be supplied in an
hermetically sealed package to prevent moisture ingress or
absorption.
[0078] As shown in FIG. 4, the compressed sponge disc 20 may be
positioned on top of the creamer powder 14 within the storage
chamber 13. Alternatively, the compressed sponge 20 may be
positioned underneath the creamer powder 14 or within the mass of
the creamer powder 14.
[0079] In use, the flexible pad 10 is placed in a suitable beverage
preparation machine and water is passed through the pad 10.
Preferably the water is hot water where the water soluble substance
is a creamer powder. The water is free to pass through the upper
sheet 11 of the filter material and the lower sheet 12 of the
filter material. On contact with the water, the compressed sponge
20 rapidly expands. In the expanded state the disc 20 has a
thickness of between 10 and 20 mm, preferably 15 mm. Thus, the
action of the liquid on the compressed sponge 20 is to produce an
expansion in the thickness of the compressed sponge 20 of around
500%. The compressed sponge 20 may be configured to expand
generally only in one dimension, i.e. its thickness, or may be
configured to expand three-dimensionally, i.e. to increase it's
thickness and also it's diameter. Water is able to pass through the
expanded compressed sponge 20 substantially unhindered. As a
result, the water quickly contacts and dissolves the creamer powder
14 to produce the milk based beverage or beverage portion. The
beverage containing the dissolved creamer powder 14 passes through
the lower filter sheet 18 and out of the beverage preparation
machine.
[0080] In its expanded state shown in FIG. 5, the spongiform
element 20 acts to maintain a separation of the upper sheet 11
filter material and the lower sheet 12 of filter material by
physically contacting both sheets. This advantageously helps to
maintain the storage volume 13 as a single volume through which the
water can easily circulate. In particular, the upper and lower
sheets 11, 12 of the filter material are prevented from collapsing
into contact with one another and thereby producing a low
resistance flow path for water. In addition, the presence of the
spongiform element 20 is believed to improve the lateral spread of
the water within the storage volume 13.
[0081] After use, the user of the beverage preparation machine
removes the flexible pad 10 and disposes of it in a waste
receptacle. Advantageously, the porous water-retaining nature of
the spongiform element 20 helps to retain excess moisture that may
be within the pad 10. The capillary action of the pores of the
spongiform element 20 help to prevent dripping from the pad as it
is transferred to a waste receptacle. In addition, the
water-retaining nature of the spongiform element has the
consequence that the pad holding section of the beverage
preparation machine contains less moisture and hence less
contamination than compared with the use of prior art pads. As a
result the machine is easier to clean and prepare in readiness for
the next dispense cycle.
[0082] It has been found that the presence of the spongiform
element within the storage volume improves the dissolution of the
creamer powder. Experiments were carried out using the pad of FIGS.
1 and 2 as a control. The experiments were carried out using a
single serve brew machine that is suitable for use with such pads.
It was found that with a standard creamer powder, 60% of the
composition remained as residue within the pad of FIGS. 1 and 2
after the dispense cycle. With the pad 10 of FIGS. 3 to 5 the
amount of creamer residue remaining within the storage volume 13
was reduced to 10 to 20%.
[0083] In an alternative version of the first embodiment, a 40 mm
diameter disc of compressed sponge was utilised. The thickness of
the sponge before and after exposure to water was as before. In
use, the amount of creamer residue remaining within the storage
volume 13 was reduced to around 13%.
[0084] FIGS. 6 to 8 illustrate a second embodiment of flexible pad.
Like components to those described above in relation to the first
embodiment will be referenced with like numerals and will not be
described further here. Compared to the first embodiment, the
second embodiment differs in that the spongiform element is
provided in the form of an annular ring 21 of compressed sponge.
The ring has an outer diameter of 55 mm and an inner diameter of 30
mm. The thickness of the sponge before and after exposure to water
was as described in the first embodiment. The dimensions of the
ring 21 are such that the material of the compressed sponge is
located towards the periphery of the storage volume 13 of the
flexible pad 10. As with the first embodiment, the compressed
sponge 21 is shown on top of the mass of creamer powder 14.
However, the sponge 21 could be placed below the creamer powder 14
or within the mass of the creamer powder 14.
[0085] Shaping the spongiform element as an annular ring rather
than a disc allows for a greater flow rate of water through the
central part of the pad.
[0086] In use, the amount of creamer residue remaining within the
storage volume 13 with this embodiment was reduced to around
10%.
[0087] FIG. 9 illustrates a third embodiment of flexible pad
according to the present invention. Again, like components have
been referenced by like numerals. FIG. 9 illustrates the pad after
use and after the creamer powder 14 has been dispensed. This
embodiment differs in that the spongiform element 22 is provided
with a covering of filter material 23. The filter material 23
preferably fully encloses the spongiform element 22 and may be
bonded to one or more surfaces of the spongiform element 22. Where
the spongiform element 22 is always in the expanded state (in other
words not compressed prior to exposure to water) the filter
material 23 may be bonded to all external surfaces of the
spongiform element 22. However, where the spongiform element 22 is
designed to expand in use, the filter material would not be bonded
to all external surfaces but may be bonded to one or more surfaces,
preferably the upper and lower surfaces, so as to allow the sponge
to expand on exposure to water. The filter material 23 helps to
prevent passage of the creamer powder 14 into the interior of the
spongiform element 22 before it has been dissolved during
dispensation. This results in improved dispensation of the water
soluble substance 14 from the flexible pad. With the pad 10 of FIG.
9 the amount of the creamer powder remaining within the storage
volume 13, including within the interior of the spongiform element,
was reduced to 10 to 20%.
[0088] FIG. 10 illustrates a fourth embodiment of flexible pad
according to the present invention. Again, like reference numerals
have been used for like components. This embodiment differs in that
the spongiform element 24 is provided with an impermeable barrier
25 on a lowermost surface of the spongiform element. The barrier 25
may take the form of an impermeable material which is bonded to the
spongiform element 24 or alternatively may be part of the
spongiform element 24 whose material characteristics are modified
during manufacture so as to make it impermeable to water. For
example, a sponge or foam structure with a generally open-celled
construction may have one surface formed with a closed cell
structure or skin by use of heat during manufacture. Results have
shown that configuring the spongiform element in this manner
improves the percentage of water soluble substance 14 which is
dispensed from the flexible pad. With the pad 10 of FIG. 10 the
amount of the creamer powder remaining within the storage volume 13
was reduced to 10 to 25%.
[0089] The flexible pad of the present invention may be provided
with one or more structural supports in addition to the absorbent
element which span between opposed faces of the filter bag.
[0090] In the above embodiments the pad has been described as
containing a single spongiform element. More than one spongiform
element may be contained in the storage volume 13.
[0091] The absorbent elements have been described in particular as
spongiform. Alternatively, an hydrogel material may be used to form
the element or elements. Suitable hydrogels include poly (HEMA) 2
hyroxyethyl methacrylate, polyacrylic, polyacyrylamide, Gelatine,
Alginates, Agar and Carrageenan, and other hydrocolloids.
[0092] The water soluble substance has been described as preferably
being a milk- or dairy-based creamer powder. However the pads of
the present invention may also find application with other soluble
ingredients such as instant coffee, instant tea, chocolate, soup or
dessert ingredients.
[0093] The upper sheet 11 and lower sheet 12 have been described as
being formed from filter material, such as that used commonly to
form tea bags. However, other suitable materials may be used which
are non-transmissive to the water soluble substance in the dry form
but are transmissive to the water soluble substance when dissolved
in water. For example, in an alternative embodiment the filter bag
is formed from a spongiform material such as compressed sponge or
expanded sponge. The sponge has a pore size that prevents
transmission of the powdered form of the water-soluble composition
but allows the dissolved composition to pass. In this embodiment
the sponge filter bag may or may not include additional absorbent
elements in the storage volume.
[0094] If preferred, the pad may be formed wholly of spongiform
material of the types described above.
[0095] In another pad, the powdered composition of flexible pad may
be held in a mass of spongiform material of the types described
above with no void space forming a separate storage volume. Rather,
the powdered composition is dispersed within the dry sponge pore
matrix and held within the spongiform material until water is
passed through the pad at which point the powdered composition is
dissolved and passes out of the sponge. Preferably the pore size of
the dry sponge is 1 to 100 microns, more preferably 10 to 50
microns. The spongiform material may comprise one or more through
apertures of 1 to 5 mm in diameter to moderate the flow of water
through the pad.
[0096] In the above description, the storage chamber 13 has been
described as a unitary volume. However, the volume may be separated
into multiple compartments using flexible materials. The chambers
may if desired contain different beverage ingredients or the same
ingredients. Some or all of the compartments may comprise absorbent
bodies of the types described above. Some or all of the
compartments may have dispersion discs contained therein.
[0097] The pad may be used for dispensing hot and cold beverages.
Still and carbonated beverages may be produced by using still or
carbonated water.
* * * * *